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Red Wine Braised Beef Cheeks


For 10 servings:


4 beef cheeks
750ml red wine
250g Freshstockveal stock
1 garlic
1 brown onion
2 carrots, cut
2 celery sticks, cut
1 tomato, cut
1 punnet button mushrooms, cut
Bay leaf
10pc whole black peppercorns
2 cloves
Fine salt

Cooking Method

  1. Place the beef cheeks into a pot, cover with red wine and bring to boil.

  2. Add veal stock and salt. Bring to boil again. 

  3. Add all the vegetables, herbs and spices.

  4. Cover and place in a pre-heated oven at 150 to 160 °C for 3 hours.

  5. Check to see if the meat is tender. 

  6. Remove cheeks from the pot, cover and set aside. Press vegetables through a sieve. 

  7. Reduce the braising stock while skimming the fats on the surface.

  8. Place  beef cheek back to the stock and serve.

Recipe by Colin West, Huber's Butchery. Copyrights (C) Huber's Butchery

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